Passion Fruit Mousse (Quick and Simple)

Add sweetened condensed milk and media crema to a blender. Using the empty can of crema, measure out a full can of the pulp and add it to the blender as well. Blend until all the ingredients are incorporated. Use a spatula to scrape the bottom and sides of the blender to dislodge any sweetened condensed milk spots. Blend for 30-40 seconds after the mixture has been well incorporated.

Pour into dessert glasses and chill for 4–6 hours to set, or preferably, overnight.

Meanwhile, cut the passion fruit in half and scrape the contents into a bowl, along with the remaining Goya passion fruit pulp, about ½ cup or so. Stir in sugar, to taste.

Heat the mixture in a small sauce pan over medium-low heat, stirring frequently. Cook until mixture is reduced by about half and is somewhat syrupy, about 10 minutes.

Remove from heat, allow to come to room temperature, then store in the refrigerator to serve as a topping on the mousse.

Notes:
1. Give yourself at least 4–6 hours of refrigerator time to set the completed mouse.
2. The mousse requires no cooking. The cooking time referenced is for the passion fruit syrup used as a topping.